The Yale School of Medicine is helping define neurogastronomy.
I first heard the term recently at the CIA, St Helena campus, at the inaugural Crafting Beer & Food Summit. As a panelist and participant at the event, the flavor theme came up over and over and over…and it’s one I, daresay, preach about. Flavor first, then style or whatever else. To me it’s the entrance to our sensory gustatory experiences.
While the word hard some immediate familiarity, knowing the richer meaning and further information is fascinating. The book of the same title by Gordon Shepard expounds on the concept. More fascination.
So what’s this connection of brain and flavor? Scent and mental? Perhaps even scentimental…. Queue more fascination, please.
It’s true progress to see an icon recognize and promote beer – just as they have long promoted and championed wine.
Read up, sip, nosh and learn. It’s where everything should start: brains first.